Got a favourite Recipe?

[Brookfish]

I'm sure there are some fab amature cooks here on AC,
would you guys care to share your favourite Recipes
with the rest of us? thumbs2:

[Brookfish]

Oh I forgot to say I would love a good Recipe for fried chicken! thumbs2:
but post up your favs, we'll try anything once.

[Deleted User]

Barbecue spare ribs recipe

Serves 4

Ingredients
3 pts water
2 tbsp tomato puree
1 - ½ medium onions, peeled and thickly sliced
3 cloves garlic, lightly crushed
½ teaspoon whole black peppercorns
4 whole cloves
1 dried chilli
2 (1- ¼ pounds each) racks of pork spareribs (each 7 to 9 inches long, 6 ribs per rack)


For the barbecue glaze:
2 tbsp dark molasses
1 onion, finely chopped
1 tbsp hot mustard
1 tbsp cider vinegar
A good dash of hot sauce
Juice of half a lemon
Sea salt and freshly ground black pepper

Method: How to make barbecue spare ribs

1.In a large saucepan add the water, tomato paste, onions, garlic, peppercorns, cloves and chilli. Bring to the boil and simmer rapidly for 15 minutes.

2.Add the spare ribs making sure they are covered (if not add more water) and bring back up to a gentle simmer. Simmer for approx 45 minutes, adding more water if it reduces too much. Remove the pan from the heat and allow to cool to room temperature.

3.Meanwhile place ½ pt of the liquid from the ribs in a small saucepan. Boil the liquid until reduced by half. Add the molasses, chopped onion mustard, vinegar, hot sauce, lemon and salt. Stir over the heat to combine thoroughly. Brush this mixture liberally over the blanched ribs before cooking them.

4.Meanwhile remove the woody ends from the larger asparagus and chop into inch long pieces. Steam the asparagus over a pan of boiling water until tender – roughly five minutes for the larger spears and three minutes for the baby ones. Once cooked, immediately plunge into ice cold water

5.Cook the ribs on a barbecue or grill for approx 1-2 minutes each side until done.


YUMMthumbs2:

[mac]

Yea I love to cook this.

Pestrony pasta. Onions. Cream. Mozzarella cheese. Chicken, or Bacon, with Olive oil.

Makes a nice paster dish. Well I think so.

mac

[toddnbecka]

Here's a recipe for pancakes that don't feel like a load of rocks in your belly after you eat them:

Feather Pancakes
1 1/4 cups flour
2 Tbs sugar
2 tsp baking powder (NOT baking soda!)
1 egg, beaten
1 cup milk
1 Tbs vegetable oil

[fraggle]

Yummy chocolate mousse!

250g cream cheese
1/2 cup sugar
1 egg
250g Block good quality eating chocolate (milk or dark depending on your taste!)
600ml thickened cream, lightly whipped

Beat cream cheese, sugar and egg together until smooth

melt chocolate over double boiler or in microwave,
add to the cream cheese mixture and mix well.
add the lightly beaten cream make sure it's all mixed together properly

Stick it in the fridge until it's cold (or eat it just the way it is!!! LOL)

[lobsternoob]

Hmm, well I have quite a few recipes I could share. Problem is most of them aren't too exact ingredient wise, and I am really bad with numbers, so I go with taste for everything i cook. I'll try and share one here, let's see how it goes.

Eggplant Parmesan
1-2 Eggplants of decent size
2 8 0z cans of tomato sauce (I prefer to make my own meat sauce from a tomato sauce base, but for ease...) you could also use your favorite premade pasta sauce as long as it isnt too rich, I would advise staying away from four cheese sauces, because your gonna be adding a lot of cheese.
1/4 pound or so grated of each of the following cheeses, parmesan, monterey jack, and mozzarrela you can add or subtract according to your own preference.
1/8 or so of a pound of sharp cheddar, also grated. (optional adds a bit of nice color, and definitely adds to the flavor IMO)
1 Tbsp oregano ( If you used tomato sauce plain this goes right in the sauce)
Salt, your gonna need some, but it's up to you how much.
Some olive oil, If you don't have olive oil, you can't cook anything hardly!
(optional but recommended)
1-2 eggs
some heavy whipping cream, for low fat you can use any type of milk you prefer.
Bread crumbs, I like to make my own, but any type will work.
you do not have to bread the eggplant, you can fry it as is, but i highly advise breading it.
equipment
1 fairly decent sized casserole dish, the one I use is about 8" wide, 16" long, and 3" deep.
3 small bowls

So, lets get started. Preheat your oven to 350 degrees you can even speed it up a bit by doing 400, but your gonna have to watch the dish carefully as it will burn. Slice the eggplant into thin(1/4" or less) slices. Prep a frying pan by heating it on high a few minutes, then add some vegetable or canola oil enough to coat the bottom of the pan nicely. turn the heat to a low setting while you prep the eggplant.

Get three bowls ready, 1 bowl with the eggs, scramble them so they are mixed together well (just to clarify scramble does not mean cook scrambled eggs!!!) 1 bowl with a cup or so of cream or the milk of your choice, and 1 bowl with breadcrumbs.

Take your eggplant slices, and dip them in the eggs, then the milk, then the breadcrumbs. Make sure they have a decent coating of breadcrumbs. You want to do this fairly quickly because they are going into the frying pan right after. So put em in the pan, be careful not to splash the oil or drop them too hard, that can hurt.

Fry the eggplant a few minutes on each side, salt them when frying as you see fit. anywhere from 2-8 minutes per side as temperatures differ, but your looking to soften them up and get a nice golden brownness to them. I prefer cooking lower and slower.

Keep repeating this process until you have cooked all the eggplant slices, it takes a little while, and when you pull them from the frying pan place them on a plate with a few paper towels at the bottom to absorb some of the excess oil. You may have to add some more oil to the frying pan during the cooking process.

(optional) Eat one or two of your nicely fried eggplant slices and savor the flavor baby!

Now, we're ready to move on to the casserole dish. Grease that thing down with a few tbsp's of olive oil, just make sure it's coated, but don't let it have a big pool of olive oil in the bottom.

Now, It's time! start placing the fried eggplant into the dish, making as even of a layer as you can, you can layer it one to 2 slices thick, thats up to you. after your first layer, pour and spread some of the sauce on top of the eggplant the thickness there is also up to you. After the sauce, add a generous amount of cheese on top, mix all the cheeses together. (once again the amount is up to you)
Ok, so we just repeat this until we have somewhere between 4 to 10 layers of eggplant, sauce, and cheese.

Pop this bad boy in the oven at anywhere between 350 and 400, typically i cook mine for about 45-60 minutes at 375. Watch it carefully to make sure it doesnt burn on top or the sides, but you do want a nice brownness to it on top. After you pull it out and it's done sprinkle a little extra parmesan on top, let it melt, and be sure to let the whole thing stand for about 10-15 minutes outside of the oven before slicing. It's one of my favorite dishes, and I hope I've given enough detail for anyone to cook it, but you can always PM me with any questions :)

I leave a lot up to the chef cooking the dish, everyone has different tastes, this is a somewhat labor intensive dish, but I find it worthwhile. I'm trying to recall my exact crabcake/salmoncake recipe right now, so maybe I'll post that next when I have the time.

[Pandora]

Here's a really quick and easy one, but delicious.

French Onion Dip

1 tub sour cream
1 pckt french onion soup mix

Combine and eat.

[mommy1]

heres a southern fried chicken recipe for you:


place in a salt shaker.

2 tablespoons each
salt
pepper
garlic

sprinkle generously onto a cut up chicken. roll chicken in flour. coat well.

in a deep dish frying pan or deep fryer heat enough vegetable oil to cover the chicken, when the oil is hot put seasoned and coated chicken in and cook till it is golden brown.

enjoy

[MCHRKiller]

Im really novice so I cook really simple things using pre-made as often as possible :) I made this for dinner last night....

1/2lb thinly sliced sirloin steak
1/2 cup thinly sliced carrots
1 cup broccoli florets
1/2 cup sliced mushrooms
1/2 cup edamame
4oz uncooked whole grain linguine pasta
1/8cup Sesame Ginger salad dressing
2tsp Teriyaki sauce
Soy sauce

Place your thinly sliced steak into enough soy sauce to cover, let marinade for atleast 1/2 hour in fridge. Cook pasta according to package when done drain fully and set aside. Remove steak from marinade and stir-fry in 2 tsp of olive oil until about half done then add broccoli carrots and edamame and stir-fry until desired done-ness. Add pasta and top with Sesame Ginger dressing/Teriyaki mixture, stir mixture over hot stove until dish is mixed nicely and the sauce and noodles are hot.

Im definatly trying that spare ribs recipe...i got some chinese take out tonight and it was spare ribs :P

[Heliwyr]

Here's a recipe for pancakes that don't feel like a load of rocks in your belly after you eat them:

Feather Pancakes
1 1/4 cups flour
2 Tbs sugar
2 tsp baking powder (NOT baking soda!)
1 egg, beaten
1 cup milk
1 Tbs vegetable oil


Ooooh that's very close to the way my family makes them! Just substitute vegetable oil for 2 tsp lemon juice. Make it 2 eggs, add Bisquick instead of flour (yeah I'm a cheater and yeah this is the recipe on the back of the box :D), and change 1 cup of milk to 1.5-2 cups of milk (or add .5-1 cup of warm water on top of the 1 cup of milk).

The increase in milk keeps them from getting too cotton-mouth-inducing fluffy. They end up nice and thin, like crepes, but still keeping the big taste of regular pancakes.

When we cook them, we grease the pan with unsalted butter, and then when we take them out, put a very, very thin pat of butter on top of each one.

And then we heat up the syrup a bit.

Oh yes, and make the batter the night before you make them. Not sure what it does physically to the batter, but I know it makes it behave more consistently in the pan.

Heart-attack inducing but so freaking delicious. Doesn't feel like rocks...instead it feels like warm fluffy goodness that kind of makes you want to take a nap afterwards.




Anyway, the one I have the most fun making is lemon-butter-garlic chicken.

Preheat oven to 350F.

Take raw chicken. It doesn't matter what part, though I'm partial to thighs.

Put the chicken in a baking dish...corningware...whatever...something that can handle an oven.

Get a clove (one node off the garlic blob) of garlic. Peel it. Chop it up into fine bits.

Take one small pan. Put half a stick of butter in the pan, turn the burner on low heat. You want it to melt slowly so the fat doesn't go to the top and the butter doesn't burn. Once the half-stick is all melted, add 2-3 tspish of lemon juice (I usually eyeball this), add garlic (I use garlic powder at school, which I eyeball, but I think real garlic would taste better), add a bit of oregano (again, eyeballing until it looks like there's enough to spread evenly). Stir ingredients together.

Now, I, since I don't have a basting brush, just tip the butter-mix onto the chicken straight from the pan. But if you wanted to be fancy, you could baste the chicken with a brush. It doesn't matter. The point is to: cover all the chicken with the butter and pour the rest of the butter into the bottom of the dish so it cooks in it.

Bake 25 minutes. To check doneness, cut open largest piece of chicken in the middle and check to make sure the inside is evenly a light fleshy-off-white sort of colour (if it's very white, you overcooked it) and juicy. If you see any part that looks undercooked (it'll look more raw), put it back in the oven for 5 more mins. That's usually enough to finish it off, but check it again to be sure.

Then enjoy.

[MCHRKiller]

How about an oven fried chicen recipe? I dont eat deep fried things anymore but always liked fried chicken so I found and tweaked this little gem :)

1-1.5lbs boneless skinless chicken breast tenders
1/2tsp salt
1/2tsp coarse ground black pepper
1 egg-beaten
1/4 cup finely grated parmesan cheese
1/2cup crushed cornflakes
2tsp margarine
1/8 tsp garlic powder

Pre-heat oven to 350*F. Combine flour, cornflakes, galric powder, salt, pepper and cheese into 2nd bowl.

Dip chicken in beaten egg, then coat thickly in the previous dry mixture. Lightly drizzle with melted margarine.(I personally just give it a couple of spritzes with the spray bottle of Parkay myself) Place on a no-stick cooking pan and bake until done.

I like to serve this with garlic mashed potatoes and some steamed green beans :)

[Glub]

I'm not the best cook when it comes to using recipes, but I have yet to receive complaints with the results.

Get some Ramen noodles and cook it in lemon flavour bottled water. Everyone will think you know some sort of crazy fancy way to cook noodles that makes them super flavourful, and they'll never have to know the truth...

It might also work with kraft dinner, I haven't tried it...

But for actual cooking...

Try slicing a steak lengthwise (don't slice all the way through though, you want it to be intact), leaving about the width of your index between each cut, and then stuffing the slices with pieces of orange.

Stir fry with onions, and apple, and whatever else you think you might like to throw in.

Bit of cinnamon doesn't hurt the flavour.

In my experience, slicing the meat like that and stuffing it with orange doesn't seem to cause any problems with cooking. Still cooks through well and everything.

The orange will sweeten the meat, but the sweetening doesn't reach far through the meat, that's why you use a few slits cut somewhat close together.

I didn't learn this from an actual recipe or anything, just screwing around and experimenting to see what happened when I tried different things. Stuffing meat with oranges just happened to produce noteworthy results.

[Gemini]

I'm not a very good cook - mainly because I get bored cooking and go to do something else and come back to a burnt mess.... But my two favourite party bring alongs are:
*Both recipes I usually eye so I've tried to guesstimate the measurements I acutally use.

Guacamole
- 2-3 big ripe avocados
- pinch of chicken salt
- cpl teaspoons sour cream
- pinch of cumin
- little bit of chilli
- 1-2 stalks of shallots

Mash avocadoes, cut shallots into little bits and mix it all together.

Potato Salad
- 7-10 desiree potatoes (red skin ones). Cooked til soft and cut into mouth size chunks
- Whole Egg Mayonnaise - few heaped tablespoons
- Red Onion
- Whole grain mustard - cpl teaspoons
- Thick leg ham cut into bits
- Cpl stalks of celery

Cut it all up and mix it all together.

[Mvjnz]

Here's one that will work with any minced meat.

Just cut up some celery sticks and onion (we also like to add peas and capsicum, and you can add whatever veggies you want) and fry them. Then put in the mince meat and fry. When it's all done add some tomato juice, let it simmer for a minute, and it's done.

Very quick, very healthy, and very low in carbs.

[Paw Broon]

Yea I love to cook this.

Pestrony pasta. Onions. Cream. Mozzarella cheese. Chicken, or Bacon, with Olive oil.

Makes a nice paster dish. Well I think so.

mac

Or chicken and bacon. like a carbonara pasta sauce, sounds a nice simple meal and we usually have those ingredients.thumbs2:

Mince n tatties (mum and dad lived on this back in the day because they were poor):hmm3grin2orange:

Brown the minced beef then add water, chopped onion and carrots then a stock cube and cook or an hour or so. chop your potatoes and cook them seperatly. At the end add some bisto gravy powder to thicken the mince then add the potatoes. Simple but really tasty!!

There's all different ways of doing it and other ingredients you could add but this is how i do it so it's the best!

[Brookfish]

I've just come in from work on my lunch hour,
thanks to you guys i'm starving now. lol
Great recipes everyone!

[*Sarah*]

Hmm...I make so many different things, depending on what's in my fridge lol. I can say that I get many of my recipes from [Only Registered Users Can See Links.], and I love watching the food network, and often end up getting an "idea" from allrecipes and then I make it my own with tips I've learned from the food network! lol. Allrecipes is great because the recipes are rated, and you can rate them too, so if one's rated high, you pretty much know it's gonna be good.

[Wiggs]

Made this the other night for me and the GF.

Orange Ginger Salmon (nomnomnom)

2 cups Orange Marmalade
fresh ground ginger
one minced garlic glove
scallions
2 tbsp Sesame Oil
4 tbsp Soy sauce
2 tbsp White Rice Vinegar.


Mix all that together, other then the onions and brush it over salmon beforegrilling, sprinkle with Scallion for flavor/color.


yummy :18: